Conscious Consumption: Making Informed Decisions About Your Coffee and Tea Water Footprint

Question: How can I make informed decisions about the water usage associated with my daily coffee or tea brewing routine?

The ritual of brewing coffee or tea is a daily pleasure for many, but have you ever considered the water footprint of that comforting cup? While the direct water used in brewing is often apparent, understanding the broader implications involves looking at the entire lifecycle of your chosen beverage, from cultivation to your cup.

Processing and Water Intensity

The journey of a coffee bean from farm to roaster involves various stages, and some processing methods can be more water-intensive than others. For instance, a common method involves pulping coffee cherries and then fermenting them in water to remove mucilage [6]. This wet processing method, while contributing to desirable flavor profiles like aromatic notes reminiscent of flowers or tea, requires a significant amount of water [6]. Other methods, however, might involve different approaches with varying water demands. Research into coffee co-products has shown differences in water activity, with silverskin samples exhibiting lower values (0.18-0.28) compared to cascara samples (0.39-0.64), suggesting varying stability related to moisture content that could indirectly relate to processing water use [3].

Bean Characteristics and Potential Impacts

The origin and type of coffee bean can also play a subtle role in its overall resource utilization. For example, the growing altitude of Pu’er coffee beans has been found to influence flavor precursors, sensory characteristics, and cupping quality [4]. While not directly quantifying water usage, understanding these nuances highlights the complex factors that contribute to a bean’s final profile and could, in turn, be linked to different agricultural practices. Similarly, the species of coffee, such as Coffea arabica and Coffea canephora, are associated with distinct pH values in their co-products, hinting at variations that might stem from different cultivation and processing requirements [3]. Pure arabica espresso, for instance, is noted for its higher lipid content, which can affect foam stability [1].

Brewing Parameters and Sensory Experience

When it comes to the actual brewing of coffee, research suggests that some commonly held beliefs might be less impactful than assumed. For drip-brewed coffee, studies indicate that brew temperature, when brew strength and extraction are kept constant, has a minimal effect on the sensory profile [7]. This implies that focusing on consistent extraction rather than chasing a specific temperature might be more crucial for taste, and potentially offers flexibility in water heating choices. Furthermore, fermentation protocols, whether aerobic or anaerobic, have been shown to positively influence parameters like pH and acidity in coffee, contrasting with CO₂ treatments [2]. These processing choices, made before the bean even reaches your brewing device, can impact the final cup and are part of the broader water narrative.

Making Informed Choices

To make more informed decisions about your daily brew’s water usage, consider the processing method of your coffee beans if that information is available. Opting for beans that might have undergone less water-intensive processing, or supporting brands that are transparent about their sustainability practices, can be a starting point. For tea, while the direct brewing water is the primary factor, the cultivation and processing of tea leaves also have water implications. Exploring different tea types and their origins might reveal variations in resource use. Ultimately, being mindful of the journey your coffee or tea takes before it becomes your beverage can lead to more conscious consumption choices.

In conclusion, reducing the water footprint of your daily coffee or tea ritual involves looking beyond the immediate brewing process. By considering the agricultural practices, processing methods, and even the bean’s origin, enthusiasts can make more sustainable choices that align with a mindful approach to their beloved beverages.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [3] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [4] — Rongsuo Hu, Fei Xu, Xiao Chen, Qinrui Kuang, Xingyuan Xiao, Wenjiang Dong — The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean. — 2024-Nov-28 — https://pubmed.ncbi.nlm.nih.gov/39682914/ [5] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [6] — Ami Fukunaga, Masamine Jimba, Thuy Thi Phuong Pham, Chau Que Nguyen, Dong Van Hoang, Tien Vu Phan, Aki Yazawa, Danh Cong Phan, Masahiko Hachiya, Huy Xuan Le, Hung Thai Do, Tetsuya Mizoue, Yosuke Inoue — The association of coffee consumption with prediabetes, diabetes, and markers of glucose metabolism in rural Vietnam: a cross-sectional study. — 2025-Mar-26 — https://pubmed.ncbi.nlm.nih.gov/40140806/ [7] — Mackenzie E Batali, William D Ristenpart, Jean-Xavier Guinard — Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee. — 2020-Oct-05 — https://pubmed.ncbi.nlm.nih.gov/33020560/